Description
Jamie Oliver’s Steak Sarnie brings London street food charm to home kitchens. Crusty bread, perfectly seared steak, and zesty condiments create a gourmet sandwich experience you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 15 ounces (425 grams) beef steak
- 1 12×3-inch ciabatta bread
- 2 handfuls watercress
Seasonings and Spices:
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 ½ teaspoons salt
- 2 tablespoons Dijon mustard
Cooking and Flavor Ingredients:
- 2 onions
- 2 tablespoons butter
- 4 tablespoons extra-virgin olive oil
- ¼ cup brown sugar
- Juice of a quarter lime
Instructions
- Peel and slice onions into half-inch (1.27 centimeters) rounds, setting them aside for preparation.
- Heat a skillet over medium-high temperature, adding 2 tablespoons (30 milliliters) butter and 2 tablespoons (30 milliliters) olive oil until butter melts completely.
- Introduce onions to the pan with 1/8 teaspoon (0.6 grams) salt, reducing heat to medium-low and allowing slow caramelization for 30 minutes.
- Midway through cooking, incorporate brown sugar and fresh lime juice, stirring thoroughly to create deep caramelized flavor profile.
- Prepare meat seasoning by combining remaining 1½ teaspoons (7.5 grams) salt, paprika, onion powder, chili powder, and garlic powder in a mixing bowl.
- Coat meat generously with prepared seasoning mixture, ensuring even distribution of spices.
- Warm a separate skillet with remaining 2 tablespoons (30 milliliters) olive oil over medium-high heat.
- Sear steaks for precisely 5 minutes on each side, creating a rich golden-brown exterior.
- Transfer steaks to cutting board, allowing 5 minutes resting time to redistribute internal juices.
- Slice steaks into thin, uniform strips for optimal sandwich construction.
- Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).
- Toast ciabatta bread for 3 minutes until slightly crisp and warm.
- Slice bread horizontally, spreading Dijon mustard on one interior surface.
- Layer sandwich with fresh watercress, seasoned steak strips, and caramelized onions.
- Slice sandwich diagonally and serve immediately for maximum flavor and texture.
Notes
- Meat Selection Matters: Choose a high-quality, tender cut like ribeye or sirloin that’s well-marbled for maximum flavor and juiciness.
- Temperature Technique: Let the steak rest at room temperature for 30 minutes before cooking to ensure even heat distribution and more consistent results.
- Seasoning Strategy: Use coarse sea salt and freshly ground black pepper generously, pressing the seasonings into the meat’s surface for deeper flavor penetration.
- Resting Ritual: After cooking, allow the steak to rest for 5-7 minutes, which helps redistribute juices and keeps the meat tender and succulent.
- Knife Know-How: Slice the steak against the grain to maximize tenderness and create easier-to-chew meat portions for your sandwich.
- Moisture Management: Pat the steak dry with paper towels before seasoning to achieve a perfect sear and beautiful golden-brown exterior.
- Flavor Boosting: Consider rubbing a small amount of olive oil on the steak before seasoning to help spices adhere and enhance overall taste profile.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: British
Nutrition
- Serving Size: 2
- Calories: 366
- Sugar: 6 g
- Sodium: 491 mg
- Fat: 21 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 66 mg